One Pot Pork With Orange Olives Bay Food

BRAISED PORK ROAST WITH OLIVES

Steps:

• Place oil over medium-high heat in a 4- to 5-quart Dutch oven or stovetop casserole. Add pork and sear on all sides until lightly browned, about 20 minutes. Remove meat.
• Add garlic and onions; sauté over medium-low heat until soft. Add bay leaves; deglaze pan with vinegar. Add port and stock. Season meat with salt and pepper; return to pot.
• Place over very low heat and cook, basting occasionally, 40 to 45 minutes, until an instant-read thermometer reads 140 degrees. Add a little more stock if liquid cooks down too fast. Remove meat to a platter to rest 15 to 20 minutes; temperature will rise to 150 to 155 degrees.
• Reheat sauce and add olives and parsley. Adjust seasoning as needed.
• Slice meat and cut ribs apart. Arrange all on a platter, spoon sauce over and serve.

ORANGE PORK BELLY RECIPE BY TASTY

Steps:

• Season the pork belly with salt, pepper, and paprika. Then, sear the pork belly on high heat in a pot (pressure cooker if available) until golden on each side.
• Add the onion, garlic and tarragon and let simmer on medium heat for 5 minutes.
• Add the honey, soy sauce, white wine, and orange and juice.
• Pressure cook for 50 minutes OR cover the pot with a lid and put in an oven for 90 minutes.
• Take the pork out of the braising liquid and add the tablespoon of honey.
• Broil on high for 3 minutes.
• Blend the pork braising liquid until smooth.
• Slice the pork belly and serve with the sauce.